Twice-cooked pork belly with an onion & apple velouté

INGREDIENTS

• 1 tbsp coriander seeds
• 2 star anise
• 1 tbsp sea salt
• ½ a whole pork belly , about 1.5kg (ask for the thin half), boned, skin left on but not scored
• handful thyme
• handful rosemary
• 2 x 350g jars goose fat (or use lard, sunflower or vegetable oil)
• 6 curly parsley sprigs
• 25g butter
• 4 onions , finely chopped
• 2 Granny Smith apples , cored and sliced
• 250ml chicken stock
• 142ml tub double cream
• 24 thin green-topped carrots , trimmed, peeled, but left whole
• 2 tbsp olive oil